| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies, Crusts |
1 |
Servings |
INGREDIENTS
| 16 |
oz |
Pumpkin, canned |
| 2 |
tb |
All-purpose flour |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Ground ginger |
| 1 |
tb |
Margarine |
| 1 |
c |
Sugar |
| 1 |
c |
Milk |
| 2 |
tb |
Maple syrup |
| 2 |
|
Eggs |
| 1 |
|
9 inch pie crust — unbaked |
| 1 |
|
Whipped cream — optional |
INSTRUCTIONS
In a mixing bowl, combine all ingredients except the last two. Pour into
the pie shell. Bake at 425 degrees for 15 minutes. Reduce heat to 350 and
continue baking for about 45 minutes more, or until knife inserted near the
center comes out clean. Cool to room temperature, refrigerate. Garnish with
whipped cream if desired. Try to use REAL maple syrup for this pie; it does
not taste the same with the imitation type.
Recipe By : Jo Anne Merrill
From: Date: 05/30
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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